So bare with me, I know there are A LOT of words on this page! But I promise they are much needed and I hope they will help provide all the information you are looking for in regards to our 2A Beef box program!
I can’t thank you enough for believing in 2A Beef. This Beef Box venture is something I have been dreaming about for years. And to finally have the product to offer our family raised beef to your family freezer, is nothing short of a dream come true. From the bottom of our hearts thank you. This truly is pasture to plate ranching!
We offer halves and wholes. Deposit required to hold your spot. And balance due payable two weeks prior to harvest. We also keep smaller shares in stock all year long. Check out our 1/8, 1/12, and 1/16 shares.
One thing that has been so crazy to learn on this journey is just exactly how one cow get’s portioned out into cuts. And even though our cow may weigh 1000-1200 lbs when brought to harvest, by the time you remove the hide, the guts, the non consumable parts, the fat and bone, we are left with roughly only 40-45% of retail cuts. Retail cuts are those consumable cuts you find at the grocery store. Or if you are choosing a 2A Beef Box, you get to choose your own cuts that work best for you and your family. Not to mention recipes, “how-to’s”, and information on how to use all those other cuts you may not be as familiar with. This has been an incredible learning journey for me too!
One thing I love to do, besides cowboying, is to cook! And besides raising cattle, I would love nothing more than to share with you HOW TO cook your 2A BEEF so it is delicious. Roasts, steaks, and short rib cooking should be a family affair and stress free. Plus if you are anything like me, I like quick and easy. Part of my love for ag education has definitely spilled over on this. And if I can encourage you to crush that pot roast recipe, than it is a win win!
Ok! Ok! Enough of the gushy stuff! Let’s get down to the brass tacks. Let’s dive into how one ole steer or heifer is actually cut up and packaged. This here will be your “GO TO” when you are wanting to learn about cuts, freezer space, etc. when choosing how you would like your 2A Beef Box cut and vacuum packed. This is something unique to us.
I think as a consumer, you should have a say in what your beef preparation is like. Note, some cuts may not be possible based on other choices you choose. But in the end, I think you will love all the options. And please remember we are always here to HELP! Reach out and we can chat about what cuts and options are right for you!
So here goes EVERYTHING! Learn Away!
What you will receive with your order:
The table below gives approximate amounts of each cut that you will receive. Your order may vary slightly from this based on consumable weight, and you may opt for different cuts than these where it is possible. I find this fascinating. When you think of how big a cow is and to end up with only 10-14 lbs of Rib Eye steaks for a whole animal…… CRAZY! Or how about only 2 tri tips and a bunch of ground beef, 120-200lbs. MIND BLOWN!
Individual Cut | Quarter |
Half Beef |
Chuck/Arm Roast | 10-12 lb | 20-24 lb |
Rolled Rump Roast | 3 lbs | 5-6 lbs |
Sirloin Tip Roast | 3 lbs | 5-6 lbs |
Round Steak, or Stew Meat | 3-4 lbs | 6-8 lbs |
Ribeye Steak | 2.5-3.5 lb | 5-7 lbs |
NY Strip Steak | 2.5 lbs | 5 lbs |
Sirloin Steak | 2 lbs | 4 lbs |
Tenderloin Filets | 1.5 lbs | 3 lbs |
Flank Steak | .5 lbs | 1 lbs |
Skirt Steak or Fajita Meat | 2 lbs | 4 lbs |
Flat Iron Steak | 1.1 lbs | 2.2 lbs |
Tri-tip Steak | 1 lbs | 2 lbs |
Brisket | 2 lbs | 4 lbs |
Short Ribs | 2 lbs | 4 lbs |
Soup bones with meat | 4 lbs | 8 lbs |
Liver | 1 lb | 2 lbs |
Bones for Bone Broth | 10 lbs | 20 lbs |
Ground Beef | 30-50 lbs | 60-100 |
Total amount of beef | 84-96 lbs | 168-192 lb |
Approximate Freezer space needed | 4 cubic ft | 7 cubic ft |
Depending on your choice of cut preference some cuts are possible and others not. For example you may prefer T-bone and Porterhouse steaks rather than NY strip and Tenderloin (Filet Mignon)–did you know that a Porterhouse steak is composed of a NY Strip on one side of the “t-bone” and tenderloin on the other? You may also wish to have some cuts turned into ground beef, such as the brisket or short ribs. All of these options are discussed in our beef cut selection guide.